Competition BBQ Secrets

Archive for January 4th, 2008

Hey Bill what do you think is the best chicken rub out for contest chicken I’m in the mid west 
Darryl

Bill:
Thanks for a great BBQ Book and all the updates keep them coming. We’ve been doing a lot of practice this last summer. Been in 2 backyard contest took 1^st and peoples choice so not bad. Were going to enter our first pro comp this year at Silver Lk. Michigan your book will be with me all the way. Also a member of the Barbecue News Forum as Big Bear. I see that Lee is on sometimes also.
Thanks, Dave  

 I have been receiving your letter for sometime now and have benefited by your expertise immensely, in fact I smoke up the best racks of baby back ribs in the area.  However, I live a long ways from your area, in Northern British Columbia, Canada in a place called Charlie Lake.  I grill and smoke all year long regardless of the temperature.  My wife and I cannot do without that outdoor cooking.  I am sending you a photo of myself in my favorite wolf cap, in a temperature of about -18 F doing up some fantastic T-bones.  The cold never deters us from the fabulous grill.  Keep up the good work and your books are number one.       Great smoking……..

                                                Barry

Bill,
Can you recommend a first timers smoker set up?
I don’t want to break the bank, but also don’t want any cheap hardware either.
Should I just go buy a Home Depot special?
Ed

Bill;
I just purchased your book and can’t wait to begin trying your methods.  I recently purchased the Lang Model #60 and am still getting familiar with it’s characteristics.  This may seem like a silly question, but how would I cook ribs and chicken at the same time?  I realize that the ribs will cook longer than the chicken, but what about the temperature difference?  I’m thinking that the chicken should be placed closer to the fire box and to keep the temperature (according to the temp gauge on the cooker) at @ 240 while keeping the ribs towards the left side (away from the fire box).  Your thoughts?  Also, would placing the ribs on the top rack be beneficial?
Thanks for your help.
Mark